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Overview of PT FoodHub Collective Indonesia — seafood processor and exporter

Company history, certifications, vision and facilities

Sales and contact information for product inquiries and quotations

View the full list of seafood products and available processing/packaging options

Premium Goldband Snapper (Pristipomoides spp) portions and fillets from Indonesia. Offered as whole cleaned (WGGS), natural-cut fillets and heads. Processed under HACCP conditions with IQF/IVP/IWP packaging options to preserve freshness for retail, foodservice and sushi/sashimi markets.

High-quality Red Snapper (Lutjanus spp.) whole, gilled and gutted (WGGS) sourced and processed in Indonesia. Offered in chilled/frozen formats with IVP, IWP or IQF packing for retail, foodservice and industrial customers. Firm textured, mildly sweet flavor suitable for grilling, baking, frying and sashimi/sushi when processed as One Cut fillets.

High-quality grouper fillets from Indonesia, processed and frozen to retain natural flavor and firm texture. Skinless and boneless options available; suitable for retail, foodservice and further processing. Packed under strict cold-chain and food safety procedures to ensure export-grade quality.

Natural-cut barramundi pieces from wild-caught Indonesian supply, processed and frozen to retain freshness. Versatile cut delivered skin-on (edible skin) in IQF/IVP/IWP formats for retail, foodservice and further processing. Produced in HACCP-compliant facilities and suitable for export markets.

Skipjack tuna cut into uniform cube portions, produced from whole cleaned skipjack sourced in Indonesia. The cube cut retains firm flesh and texture after cooking, making it ideal for retail portion packs, restaurants and further processing. Available in IVP / IWP / IQF packing for export markets with strict cold-chain handling.

Read our latest articles and industry updates

A step-by-step, destination-specific guide to the Indonesian fishery Health Certificate (HC) for frozen shrimp in 2026—what BKIPM expects, exact lab panels by market (EU/US/China), how to book sampling, timelines, costs, and avoidable mistakes.

A step-by-step, claim-checker playbook to verify and document low-sodium/low-salt claims on Indonesian frozen or cooked shrimp for the US and EU in 2026. Clear math, weight-basis decisions, lab plans, and the exact thresholds to hit—without getting flagged.

Stop losing EU orders to labeling mistakes. This 5‑minute, step‑by‑step guide shows you the correct E‑number for STPP, how to convert lab phosphorus (P) to P2O5, when to declare added water, and the exact ingredient statements EU buyers expect in 2026.

A practical SIMP checklist for private-label tuna pouches from Indonesia entering the U.S. What to ask your cannery for, how to map every SIMP Key Data Element to real documents, timing by week, broker filing in ACE, and the mismatch traps that trigger NOAA holds.

A practical, yield‑first method to convert Indonesian whole‑round (WR) skipjack FOB quotes into true per‑kg loin costs, with realistic 2026 specs, size‑grade impacts, Bitung vs Ambon notes, and example math you can reuse.

Payment, delivery and quotation conditions for seafood orders